Recipes
Harry’s Fish Pie
by Harry on Aug.22, 2011, under Recipes
Harry's Fish Pie
My fish pie is rich, healthy (only mildly!), filling and packed full of exciting flavours, textures and aromas. I could eat it any time, but it’s especially satisfying on a cold, winter’s day. It takes a while to prepare and cook, but boy it’s worth it! Great to put in the middle of the table so that everyone can dig in. Just make sure you get your share though!
Pie Filling
(measurements are approximate as I do it by eye really)
25g butter
2 shallots, finely chopped
250ml dry white wine
250ml dry Vermouth
500ml fish or chicken stock
500ml double cream
1/2 tsp English mustard
400g mix of boned, skinned white fish chunks (cod, haddock, pollack, monkfish)
400g boned smoked haddock chunks
200g raw peeled king prawns
200g cooked, shelled mussels (optional and the fresher the better and none of that jarred nonsense)
1 lemon
Handfull of flat leaf parsley, chopped (chop the stalks as well as they’re tasty and add extra texture)
Freshly milled sea salt and black pepper
Pie Topping
5-6 large Desiree (Maris Piper will do) potatoes, peeled and chopped into 1 inch cubes (they’ll cook faster)
Large knob of butter
100g grated mature cheddar
Milk (optional)
30g bag plain crisps, crushed (optional)
Dash of Worcester sauce (optional)
How to do it!
Leftovers Stir Fry
by Harry on Jul.10, 2009, under Recipes
Pork and Veg Leftovers Stirfry
This is a delicious, filling, incredibly quick stir fry I made today from fridge and freezer leftovers that’ll satisfy for lunch, dinner, coming in from the pub, or (if you’re as twisted as me) for breakfast (next-day curries are WAY better though).
Total time spent, including raking about in the fridge and freezer was 10 mins and if I was to guess the cost it’d be £2 at an absolute maximum.
What I Had As Leftovers
1 pork loin chop
A handful of beansprouts
1/4 onion
2 spring onions
1 red birds eye chili
3 slices sandwich ham
1 takeaway-sized portion boiled long grain rice (I make mine in batches using my awesome microwave rice steamer from Lakeland. No fuss, 10 min perfect rice every time).
How To Do It
Harry’s Ultimate Tomato Pasta
by Harry on Apr.13, 2009, under Recipes
Ingredients
(Serves 2 big portions)
8-12 large tomatoes
1 small onion
1-2 cloves garlic, finely chopped
Tomato purée
Hot chili powder
Olive oil
2-3 bird’s eye chilis
1 bay leaf
Fresh basil, coarsely chopped
Thick cut bacon or smoked suasage (Matteson’s smoked pork sausage is the best)
Double cream
Tabasco (optional)
6-8 oz penne pasta
Freshly grated parmesan cheese
Freshly milled black pepper
How to do it!
Food and Communication
by Harry on Apr.13, 2009, under Recipes
I just added a recipes section to Language Rocks!
You’re now asking “what has food got to do with communication?” The answer is it has everything to do. Escpecially these days.
Sharing a meal with friends or loved ones has always been a time not just for eating, but for talking and communicating. “What did you do today?”, “what do you think of this…?”, “did you hear the one about…?” Today’s busy lifestyles don’t always make this possible, but it’s worth it as it brings us closer together and makes memories.
Corned Beef Hash
by Harry on Apr.13, 2009, under Recipes
Some might call corned beef hash a winter warmer, but I could eat this any time. It’s simple, healthy, will fill your belly, and it’s delicious.
Ingredients
(Serves 4)
1 onion
1 tin corned beef
2 tbsp Worcestershire sauce
2 lb potatoes
Olive oil
salt & freshly milled black pepper
Fresh parsley
How to do it!
